The Kentucky Bourbon Cocktail Book
Joy Perrine, Susan Reigler
Format: PDF / Kindle (mobi) / ePub
Interest in bourbon, America's native spirit and a beverage almost exclusively distilled in Kentucky, has never been greater. Thanks in part to the general popularity of cocktails and the marketing efforts of the bourbon industry, there are more brands of bourbon and more bourbon drinkers than ever before.
In The Kentucky Bourbon Cocktail Book, Joy Perrine and Susan Reigler provide a reader-friendly handbook featuring more than 100 recipes including seasonal drinks, after-dinner bourbon cocktails, Derby cocktails, and even medicinal toddies. The book's introduction explains how the use of specific spirits and ingredients, glassware, and special techniques, such as muddling and infusions, accentuates the unique flavor of bourbon. Much of the book is devoted to recipes and instructions for the professional or at-home bartender, from classic drinks such as the Manhattan and the Mint Julep to drinks for special occasions, including the Candy Cane, Pumpkin Eggnog, and Kentucky Bourbon Sparkler. The authors complete the work with suggested appetizer pairings, a glossary of terms, and a bibliography of bourbon-related books.
Gerald. The Social History of Bourbon. New York: Dodd, Mead, 1963. Crowgey, Henry G. Kentucky Bourbon: The Early Years of Whiskeymaking. Lexington: University Press of Kentucky, 1971; reprint, 2008. DeGroﬀ, Dale. The Craft of the Cocktail. New York: Clarkson Potter, 2002. Givens, Ron. Bourbon at Its Best: The Lore & Allure of America’s Finest Spirits. Cincinnati: Clerisy Press, 2008. Herbst, Sharon Tyler, and Herbst, Ron. The Ultimate A-to-Z Bar Guide. New York: Broadway Books, 1998. Hellmich,
100 orangecello, in Cara Cara Orange Sour, 22 Original Manhattan, 29 Index 129 Pappy Van Winkle 15-year-old, 7 Peach Cider, Kentucky Bourbon, 64–65 Peaches & Cream, 96 peach-infused bourbon, 17 Peach Manhattan, 24 Southern Peach Sour, 24 Sweet Peach Tea, 69 Peach Julep, 53 Peach Manhattan, 24 Peach Melba, 43 peach schnapps Catﬁsh House Punch, 63 Kentucky Peach Melba, 43 Legal Aide, 107 Peach Sour, Southern, 24 pecan liqueur, in Sweet Potato Pie, 45 pecans Kentucky Sauce, 116–17 Sweet Potato
105 Seelbach Hotel (Louisville), 105 Shake, Derby Pie, 93 Shepherd, Nancy, 100 sherry The Fig Thing, 108–9 Kentucky Sunshine, 57 Sidecar, Bourbon, 99–100 six-spice mix, 12 apple-pear-spice-infused bourbon, 14 pineapple-infused bourbon, 17 spice-infused bourbon, 13 snacks, prepared, 111 Snowﬂake, 97 sours Cara Cara Orange, 22 Kentucky Bourbon Key Lime, 23 Ruby Red, 69 Southern Peach, 24 Index 131 sours (cont.) Summer Fruit, 26 Whiskey, 33 Southern Comfort Kentucky Hawaiian Punch, 88 Living
Sometimes these ﬂavors just need some help to stand out and shout. As fascinating as the ﬂavor changes brought about by infusions are, the color taken on by the liquor may be even more interesting. Depending on what you use to infuse it, the brown liquor can achieve a rainbow of colors as well as ﬂavors. Most infusions take about three days of steeping to develop their full ﬂavor. At the end of that time, the bourbon is strained oﬀ, bottled, labeled, dated, and put in the refrigerator. Some
area starting in March and are sold until the year’s supply runs out. My collection of Derby glasses dates back to 1969, the year my daughter was born. 1 ounce simple syrup 5–7 mint leaves (Kentucky Colonel variety if available) 3 ounces Kentucky bourbon 3 ounces water Into a large mixing glass pour simple syrup, add mint, and muddle well. Add bourbon and water. Fill with crushed ice or small ice cubes, and shake. Garnish with a large sprig of fresh mint and add a long straw. SA ZER AC This